- Slice the raw chioggia beets into neat thin slices.
- Cook the red and yellow beets for 30 minutes until they’re well-done. Rinse them with cold water and peel the skin off with your hands. Cut the beets in pretty parts and let them cool.
- Mix the olive oil, Soof blueberry & lavender, red wine vinegar and mustard in a small bowl to make the vinaigrette.
- Add the salad into a large bowl and mix it with the vinaigrette to your liking. Finish it with the red and yellow beets, chioggia beets, crumbled goat cheese and walnuts!
Tip: Rub olive oil on your hands before you peel off the skin of the beets to make sure your hands don’t turn red!